"I borrowed the recipe name from a former First Lady of Alabama who claimed her fried chicken had such powers."

From the Kitchen of Leah Stacey, Montgomery, AL

"I borrowed the recipe name from a former First Lady of Alabama who claimed her fried chicken had such powers."

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Ingredients

4 1/2 pounds chicken pieces (breast, drumsticks, and thighs)

2 cups buttermilk

1 large egg

Vegetable oil

2 cups self-rising flour

1 tablespoon salt

1/2 teaspoon ground red pepper

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/2 cup butter

1/4 cup plus 2 1/2 Tbsp. honey

1/2 cup pecans, coarsely chopped

How to Make It

Place chicken pieces in a 13- x 9-inch baking dish. Whisk together buttermilk and egg until blended; pour over chicken. Cover and chill 1 to 8 hours, turning chicken after 30 minutes. Pour vegetable oil to depth of 1 1/2 inches into a cast-iron Dutch oven; heat over medium heat to 340°. Whisk together flour, salt, ground red pepper, garlic powder, and ground black pepper in a shallow dish. Dredge chicken in flour mixture, shaking off excess. Fry chicken, in 2 batches, in hot oil 20 to 22 minutes or until done, turning occasionally. Drain on a wire rack over paper towels. Place on a wire rack in a jelly-roll pan, and keep warm in a 200° oven. Melt butter in a small saucepan over medium heat; whisk in honey until blended. Stir in pecans; bring mixture to a boil, whisking often. Reduce heat to low, and cook, stirring occasionally, 8 to 10 minutes or until slightly thickened. Drizzle over chicken, and serve immediately.